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Kosicka-Gębska M, Sajdakowska M, Jeżewska-Zychowicz M, Gębski J, Gutkowska K. Consumer Perception of Innovative Fruit and Cereal Bars-Current and Future Perspectives. Nutrients 2024; 16:1606. [PMID: 38892537 PMCID: PMC11175122 DOI: 10.3390/nu16111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/19/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
The aim of the study was to ascertain consumers' interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, as well as the information provided on the product label, determine the willingness to purchase a fruit and cereal bar with health-promoting properties. Data were collected through a quantitative CAWI survey conducted in 2020. It involved 1034 respondents. A logistic regression model was developed in which the dependent variable was the respondents' interest in an innovative fruit and cereal bar on whose packaging the manufacturer declared its health-promoting properties. It was found that producers' efforts to change the packaging to an organic one (OR = 1.24) along with enriching the product with chia seeds/flaxseed (OR = 1.22), vitamins and minerals (OR = 1.19), as well as fruit (OR = 1.14) and protein (OR = 1.12), or removing ingredients that cause allergies, would significantly increase the chance of respondents purchasing such a bar. A celebrity image and a claim that the product "helps maintain a healthy body weight" on the label would also encourage purchases. On the other hand, reducing the sugar content or enriching a fruit and cereal bar with powdered insects would significantly reduce the propensity to buy it.
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Affiliation(s)
- Małgorzata Kosicka-Gębska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.S.); (M.J.-Z.); (J.G.); (K.G.)
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2
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Ribeiro AEC, Oliveira AR, Silva ACMD, Garcia MC, Ribeiro KDO, Caliari M, Soares Júnior MS. High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance. FOOD SCI TECHNOL INT 2023; 29:181-191. [PMID: 35253452 DOI: 10.1177/10820132221085154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2 repetitions. The different levels of MBF, RF and OF used in the SBs influenced all physicochemical properties evaluated (moisture, water activity, specific volume, hardness and instrumental color). SB4 (containing 14.85:5:10.85% of MBF:RF:OF, respectively) and SB6 (containing 14:8:8% of MBF:RF:OF, respectively) were the closest to the desirable formulation according to the desirability diagram for the physicochemical properties of the SBs. SB1 (containing 20:5:5% of MBF:RF:OF, respectively) was also selected for sensory analysis as it showed the highest MBF content among all formulations. None SBs presented a microbiological risk. The SB6 presented the highest sensory acceptance and purchase intent, highlighting its rich content of dietary fiber (16.45 ± 0.1 g/100 g) and protein (7.04 ± 0.02 g/100 g) besides its low-calorie characteristic (1421.22 kJ/100 g/339.68 kcal/100 g). The development of SBs using MBF is feasible in relation to their physicochemical and sensory properties, which can stimulate the sustainable production of new goods from this by-product.
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Affiliation(s)
- Alline Emannuele Chaves Ribeiro
- Agronomy Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | | | - Marina Costa Garcia
- Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | | | - Márcio Caliari
- Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | - Manoel Soares Soares Júnior
- Agronomy Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
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3
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Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Chen H, Xie B, Sun Z, Tang H, Pei Y, Quan S, Yu X, Deng Q. Composition, processing, and quality control of whole flaxseed products used to fortify foods. Compr Rev Food Sci Food Saf 2023; 22:587-614. [PMID: 36529880 DOI: 10.1111/1541-4337.13086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/10/2022] [Accepted: 11/15/2022] [Indexed: 12/23/2022]
Abstract
Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)-enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno-functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid-amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.
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Affiliation(s)
- Shan Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yashu Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | | | - Tao Hou
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Hongjian Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Bijun Xie
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Zhida Sun
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Yaqiong Pei
- Department of Food Technology, Wuhan Business University, Wuhan, Hubei, China
| | - Shuang Quan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Xiao Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan Province, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
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Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022; 11:3307. [PMCID: PMC9602266 DOI: 10.3390/foods11203307] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.
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Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sahar Shibli
- National Agriculture Research Center, Food Science Research Institute, Islamabad 44000, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Philippe Madjirebaye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
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5
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Maghaydah S, Al-Othman H, Abughoush M, Olaimat AN, Al-Holy MA, Ajo R, Al Khalaileh NI, Choudhury IH, Angor M. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022; 11:foods11203237. [PMCID: PMC9601521 DOI: 10.3390/foods11203237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/16/2022] Open
Abstract
Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour–potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly (p < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly (p < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acceptability sensory results varied among the different treatments. However, the AF, CF, and EF doughnuts had the highest value for flavour, texture and crust colour, respectively. Different levels of lupin flour can be used in gluten-free doughnuts production to improve their quality and to enhance their nutritional value in the presence of inulin at a 6% level. These results may have significant implications for the development of novel, healthier food products for gluten-sensitive consumers.
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Affiliation(s)
- Sofyan Maghaydah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
- Department of Human Nutrition and Dietetics, College of Health Sciences, Abu Dhabi University, Zayed City, Abu Dhabi P.O. Box 59911, United Arab Emirates
| | - Hashem Al-Othman
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mahmoud Abughoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
- Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
- Correspondence:
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Murad A. Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Radwan Ajo
- Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan
| | - Nazieh I. Al Khalaileh
- Department of Nutrition and Food Science, Faculty of Agriculture, Mu’tah University, Karak 61710, Jordan
| | - Imranul H. Choudhury
- College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
| | - Malak Angor
- Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan
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Kowalska H, Masiarz E, Ignaczak A, Marzec A, Hać-Szymańczuk E, Salamon A, Cegiełka A, Żbikowska A, Kowalska J, Galus S. Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology and Microbiology of Food, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agnieszka Salamon
- Department of Grain Processing and Bakery, Institute of Agriculture and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Aneta Cegiełka
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
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Physiochemical and Nutritional Characteristics of Ready-to-Use Therapeutic Food Prepared Using Bambara Groundnut- Moringa oleifera Leaf Protein Complex. Foods 2022; 11:foods11121680. [PMID: 35741878 PMCID: PMC9222781 DOI: 10.3390/foods11121680] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/22/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022] Open
Abstract
The utilisation of local raw material in the production of ready-to-use therapeutic food (RUTF) is worthy of exploration for the replacement of full-fat milk, peanut butter, mineral and vitamin mix used in the standard formulation. The objective of this study was to produce snack bars that will meet the protein requirement set by World Health Organisation (WHO) for RUTF (13-16% by weight) using the Bambara groundnut-Moringa oleifera leaf protein complex (BAMOLP). The BAMOnut snack bars were simulated using the mixture preparation procedure in Superpro Designer to determine different proportions of BAMOLP, Moringa oleifera leaf powder, egusi, oats, and millet. Three bars formulated were; BAMOnut-OB3 (BAMOnut Bar enriched with oats and 3% BAMOLP), BAMOnut-MB2 (BAMOnut Bar enriched with millet and 2% BAMOLP), and BAMOnut-OMB5 (BAMOnut Bar enriched with oats, millets, and 5% BAMOLP). The snack bars were assessed for physical, nutritional, proximate and bench-top sensory properties. BAMOnut-OB3 was firmer and less crumbly, with a larger particle size. BAMOnut-OB3 had the lowest water activity, lightest colour and the best amino acid profile. The moisture (4.9%), protein (14.1%), fat (19.3%), carbohydrate (59.7%), and energy (468.6 Kcal/100 g) of BAMOnut-OB3, compare favourably with the requirements for RUTF (2.5% moisture, 13-16% protein, 26-36% fat, 41-58% carbohydrate, and 520-550 Kcal/100 g energy). Local raw materials can be successfully used in the production of RUTF.
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Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 2022; 27:molecules27092690. [PMID: 35566041 PMCID: PMC9103911 DOI: 10.3390/molecules27092690] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemicals. Gluten-free breads (GFBs) are products that have disadvantages such as unsatisfactory texture, low nutritional value, and short shelf life, so natural additives containing proteins and hydrocolloids are in demand to increase GFBs value. In this study, extract from flaxseed by-product (FOCE-Flaxseed Oil Cake Extract) was used to replace water (25-100%) in GFBs formulations and their nutritional value, antioxidant properties, and sensory features were investigated. The results showed that GFBs with FOCE had an elevated nutritional and nutraceutical profile (up to 60% more proteins, significantly increased K, Mg, and P levels). Moreover, the addition of FOCE improved the technological parameters (increased specific volume, number of cells and height/width ratio, reduced density, average size, and perimeter of cells), antioxidant potential, and overall sensory quality of GFBs. This study showed an encouraging way of using a by-product that, due to its high content of proteins, polysaccharides, minerals, and antioxidants, can add value to GFBs.
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Boukid F, Klerks M, Pellegrini N, Fogliano V, Sanchez-Siles L, Roman S, Vittadini E. Current and emerging trends in cereal snack bars: implications for new product development. Int J Food Sci Nutr 2022; 73:610-629. [DOI: 10.1080/09637486.2022.2042211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Food Industry Area, Monells, Catalonia, Spain
| | - Michelle Klerks
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Nicoletta Pellegrini
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Vincenzo Fogliano
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Luisma Sanchez-Siles
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
| | - Sergio Roman
- Marketing Department, Facultad de Economía y Empresa, University of Murcia, Murcia, Spain
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, Camerino, Italy
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Pamisetty A, Juvvi P, Ramakrishna C, Singh RP. Development of ω‐5 and antioxidant enriched bar with pomegranate seed powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14359] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aruna Pamisetty
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - Praneeth Juvvi
- Department of Technology Scale Up CSIR‐Central Food Technological Research Institute Mysuru India
| | - Chetana Ramakrishna
- Department of Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysuru India
| | - Ravendra Pratap Singh
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
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Vitorino KC, Chambo APS, Coradini MF, Matiucci MA, Graton Michka JM, Goes ESDR, Gonçalves AA, Souza MLRD. Cereal Bars Flavored with Fish Protein Concentrate from Different Species. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1694615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Melina Franco Coradini
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Jane Martha Graton Michka
- Departamento de Análises Químicas e Biomedicina, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Alex Augusto Gonçalves
- Departamento de Ciências Animais (DCA), Centro de Ciências Agrárias (CCA), Universidade Federal Rural do Semi-Árido (UFERSA), Mossoró, Brazil
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12
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Extrinsic and intrinsic food product attributes in consumer and sensory research: literature review and quantification of the findings. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s11301-018-0146-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Bchir B, Jean-François T, Rabetafika HN, Blecker C. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. FOOD SCI TECHNOL INT 2017; 24:198-208. [DOI: 10.1177/1082013217742752] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%). Products were evaluated for their texture using a texturometer and sensory characteristics using an acceptance test. Results showed that physico-chemical composition of cereal bars elaborated with co-products was slightly different compared to those elaborated with commercial fibre. All bars have low water activity levels (∼0.470) and interesting energy (300 kcal/100 g bar). External appearance revealed a darker colour (L*:∼42/a*:∼8/b*:∼20). There were no significant differences (P > 0.05) in texture values (hardness: 40.8 N; cohesiveness: 0.34; springiness: 0.60; chewiness: 8.30 N) between cereal bars prepared with pear co-product and wheat bran. Acceptance test confirms the formulation used for cereals bars and showed that incorporation of 10% of co-product produced cereal bars with the highest acceptability. Sensory characteristics revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product. Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars.
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Affiliation(s)
- Brahim Bchir
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
- Department of Biology-Nutritional Analysis Lab, University of Sfax/National School of Engineers of Sfax-Rod, Tunisia
| | - Thiry Jean-François
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
| | - Holy Nadia Rabetafika
- Department of Industrial Biological Chemistry, University of Liège, Gembloux, Belgium
| | - Christophe Blecker
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
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14
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Mercier S, Villeneuve S, Moresoli C, Mondor M, Marcos B, Power KA. Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions. Compr Rev Food Sci Food Saf 2014; 13:400-412. [DOI: 10.1111/1541-4337.12075] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Accepted: 03/25/2014] [Indexed: 12/15/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Christine Moresoli
- Dept. of Chemical Engineering; Univ. of Waterloo; 200 Univ. Ave. West Waterloo Ontario N2L 3G1 Canada
| | - Martin Mondor
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Bernard Marcos
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Krista A. Power
- Agriculture and Agri-Food Canada; Guelph Food Research Centre; 93 Stone Rd. W Guelph Ontario N1G 5C9 Canada
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